The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1887-02-09
HOUSEHOLD MATTERS.
Recipes.

BEEFsTEAK.-Select choice steaks
from thrce-quarters of an inch to one
inch thick; trim off all superfiuous fat
and bone. Broil on a wire gridiron,
over clear but not too hot fire. Watch
it carefully, to avoid scorching. When
Drowned nicely, remove to a platter,
season with pepper, salt, and a pretty
liberal supply Of butter. No definite
rule can be given as to the time of cook
ing steak, individual tattes differ SO
widely in regard to it. some only liking
it when we'll done, others so rare that
the blood runs out of it.
PorATo sALAD.-Slice thinly eight or
ten good sized Irish potatoes (boiled and
cold), chop finely one good sized apple,
one and half small onions rinse and
chop the leaves of a large handful Of
green parsley. Spread layer of the
potato in a chop ing tray, sprinkle
literally with salt, then half the pars-
ley, apple and onions, then the rest Of the
potato, then more salt and the other
half of the parsley, apple and onion;
your half teacup Of sweet oil or melted
butter over the whole, with small cup
of vinegar. Mix the whole carefully 80
as not to break the potatoes.
ONION SouP.-Take three large onions,
slice them very thin, and then fry to q
bright lrown in large spoonful OF but
ter. When brown add half teacupful
of -four, and stir constantly until red.
Then pour in slowly one pint Of boiling
water, stirring steadily till it is all in.
Boil and mash four fine large potatoes,
and stir into one quart of boiling milk,
taking care that there arc no Jumps.
Add this to the fried onions, with one
teaspoonful of salt and half teaspoon
full of white pepper. Let all boil for
five minutes, and then serve with toasted
or fried bread. Simple as this seems. it
is one of tie best of the vegetable
soups.
MINcE PIE.-Two quarts of fine minced
beef, four quarts of chopped apples, one
pound seeded raisins, one quarter pound
Shred citror, two tablespoonfuls of Gin
namou, one tablespoonful each of cloves,
mace and salt, one teaspoonful OF pep
per, one nutmeg, one cup Of molasses, one
quart sugar, one cup good cider vinegar.
Two cups stewed cranberries is an i'm
provement. The meat should be boiled
the day before it is chopped so as to be
thoroughly cold. Put the meat and apples
in crock or pail, set it in kettle of
boiling water. add the water in which
the meat was boiled; also the grease that
has risen on top use instead Of butter.
Put the vim egar in dish, add one cup
of water, one cup of New Orleans mo-
lasses, and one cup of raisins. Set it on
the stove and let it boil for half an hour,
or until the raisins are tender, add all the
ingredients together, except the stewed
raisins, stirring occasionally. Let it ook
for three or four hours slowly. Scatter
the raisins on the top of the pies before
putting the top crust on. also add a
spoonful or two of rich milk or cream.
APPLE PoT PIE.-Pare and core any
kind of quick cooking tart apples. 1t
will require about quart of prepared
apples for family of three or four per-
sons; make light crust, using for that
quantity one cup of sour cream. tea,
spoonful OF salt and one of soda, and
two tablespoonfuls of shortening with
good beef or pork drips. If the milk
IS sweet then flank the soda with two
teaspoonfuls of cream tartar; make
stiff paste like biscuit and roll out; take
small, smooth iron pot, one that
will not backen apples when stewed
therein, and grease well on the bottom
with butter, then put in the cored ap-
pies; cut strips of the crust and place
around the sides add in teacup OF
cold water, roll out the top cover, make
deep cash in the center and cross it in
the opposite; have it round and fit it on
neatly, wetting the edges of the crust;
then plac. it over the fire until it boils
up briskly. If you have good fire the
oven will be ready when it b gins to
boil over the top crust. Here it will
cook slowly and be ready in about half
an hour for the table. Iu.e little pot
that holds from four to six quarts. If
right and cooked good it will drop out
whole with light, creamy crust.